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Horiatiki Salata

(Greek tomato, cucumber & olive salad)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Tomatoes seeded, diced 3-4 each
Cucumber peeled, seeded, cubed 1 each
Onion, red halved, sliced thinly 1 each
Olives, Kalamata 1/2 cup
Feta cheese cubed or crumbled 1/2 cup
 
Olive oil 1/2 cup
Vinegar, red wine 1/4 cup
Garlic minced 1-2 cloves
Oregano, fresh or dried minced or crumbled 2 Tbsp or 2 tsp
Salt & pepper to taste

METHOD

Basic Steps:  Toss → Beat → Toss
  1. Toss all vegetables, olives and cheese together in a bowl.
  2. Beat dressing ingredients together well with a fork.
  3. Toss dressing with vegetables. Let set 30 minutes and serve.

VARIATIONS

  • A head of chopped Romaine lettuce is often tossed in.
  • Add a chopped green or red bell pepper if you like.
  • Don't use canned, pitted olives. If you can't find Kalamatas, any good quality black olive will do.
  • Ezme Salatası (Turkish tomato-cucumber salad): Eliminate the olives and feta and add 1 red pepper and a big pinch of paprika. Chop all the vegetables very finely with a knife or food processor. Mix all well and chill. Drain excess liquid and serve as an accompaniment to grilled or roasted meats. Lemon juice can be substituted for the red wine vinegar.
  • Fattoush (Arab pita salad): Omit the feta. Add two pieces of pita, torn into pieces, and one bunch of chopped parsley. Use lemon juice instead of red wine vinegar. Chopped mint and cilantro are often mixed in as well.
  • Israeli Salad: omit the olives and feta. Lemon juice can be substituted for the red wine vinegar.

NOTES

  • Your basic Greek salad, familiar to many. Horiatiki means village-style. This fresh, healthy salad is found in one form or another throughout the eastern Mediterranean. It is know as fattoush in the Arab countries, and ezme salatası in Turkey.